Perilla leaf seasoned dish (jangajji).
Jangajji (Brine-preserved Vegetables)⏱ 10min👥 20 servings
Ingredients
- Perilla leaves, 200 sheets (420g).
- 3 cups of water (600 ml).
- 1 1/2 cups of soy sauce (300ml).
- 1/2 cup of flour (80g).
- 1 slice of ginger.
- 2 pieces of dried kelp (approximately 10g).
- 1/4 cup of plum syrup.
- Half a cup of soju.
- 140 ml of vinegar.
- 3 green chili peppers (Cheongyang chili peppers).
- 1 red chili pepper.
Instructions
1
Add water, soy sauce, minced garlic, ginger, and dried kelp to a pot and bring to a boil.
2
Once it comes to a boil, reduce the heat to medium-low and simmer for another 5 minutes.
3
Remove the kelp and add plum syrup, soju (Korean distilled spirit), and vinegar.
4
Wash the perilla leaves by soaking them in vinegar water for 10 minutes, then carefully arrange them in a bowl.
5
Add the sliced chili peppers and pour in hot soy sauce water.
6
Press down with a plate, let it sit at room temperature for a day, then store in the refrigerator.
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